30 traditional recipes (Parisian brioche, Vendée brioche, Tropezian tart, Bostock, puff pastry brioche rolled with cinnamon…) or creative ones (butchy with mascarpone, thin brioche with red fruits and crumble, braided brioche with three chocolates, surprise brioche with exotic cabbage) broken down by Chef Régis (teacher in a hotel school and co-author of a book preparing for the CAP pastry chef as an independent candidate).
Find it on our partner’s website: https://www.librairiegourmande.fr/viennoiseries/13160-passion-brioches.html
